Lamingtons

Prep time: 20min Cook time: 10min Ready in: 45min Serves : 2

Ingredients
Sponge Cake
115g butter, at room temperature
115g caster sugar
2 eggs
115g self-raising flour
½ tsp baking powder

Coating
1½ cups icing sugar
2 tbsp cocoa powder
1 tbsp butter, softened
¼ cup boiling water
1 cup desiccated coconut

Method
1. Preheat the Air Chef to 170°C.
2. Cream butter and sugar together using an electric mixer for 3 minutes. Add eggs, one at a time, and mix well. Fold in the flour and baking powder.
3. Pour half of the mixture into a greased 12cm round springform pan.
4. Place in the Air Chef basket and bake for 10-15 minutes, or until golden brown.
5. Allow to cool for 10 minutes before turning out of the tin to cool on a wire rack.
6. Repeat steps 3 to 5 with the remaining half of the batter.
7. Trim edges of the sponge cakes and level out the top using a serrated knife. Cut into equal sized pieces.
8. To make the coating sift icing sugar and cocoa powder into a bowl. Add butter and boiling water and stir to combine.
9. Dip cake squares into icing mixture and then roll in coconut. Place on a wire rack over a baking tray. Allow to set.